Hadžijski ćevap is a traditional dish of beef stir-fried and stewed with onion, tomatoes, bull horn peppers, mushrooms, carrots, and garlic, seasoned with black pepper, paprika, parsley, and salt. The dish is prepared in the pot on the stove, but once nearly done, it is baked in the oven.

Usually, the stew is placed on baking paper, which is tied at the top, before being placed in a baking tray, usually a clay one, and baked. Also, often hadžijski ćevap is portioned out into individual ramekins for baking.

Potkriža or Bosanski ćevap is a traditional Bosnian dish of pogača bread, beef or veal, beef broth, and sauteed onions cooked and assembled in a big baking dish. The dish dates back to medieval times and was usually prepared for special and festive occasions but is rarely prepared today.

The preparation starts with making pogača with wheat flour, baking soda or baking powder, water, and salt. It needs to turn stale before it's ready to be used. The beef or veal is cooked until done, and the onion is sauteed with the resulting broth. 

Tagarica is a traditional meat stew or casserole that is slow-cooked in a clay or metal pot called a tagar. The dish typically includes beef or veal, potatoes, and a variety of vegetables such as onions, carrots, tomato, and peppers, seasoned with garlic, salt, pepper, and other spices.

The stew is first cooked on the stove, then baked in the oven. The clay pot, which must be soaked in water before baking, helps create a slow, even cooking process and releases water as it cooks, allowing the flavors to meld while ensuring the meat becomes tender, the vegetables absorb the rich broth, and the dish is imparted with a unique flavor.